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|Fine dry bread crumbs||1 Cup (16 tbs)|
|Fresh lemon juice||2 Tablespoon|
|Eggs||5 , separated|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Almonds||1 Cup (16 tbs), blanched and shredded|
|Baking powder||1 Teaspoon|
|Apricot jam/Currant jelly||2⁄3 Cup (10.67 tbs)|
Serving size: Complete recipe
Calories 2984 Calories from Fat 840
% Daily Value*
Total Fat 98 g151.3%
Saturated Fat 13.7 g68.4%
Trans Fat 0 g
Cholesterol 1057.4 mg
Sodium 2566.4 mg106.9%
Total Carbohydrates 469 g156.2%
Dietary Fiber 19.8 g79.3%
Sugars 389.9 g
Protein 81 g162.5%
Vitamin A 24.5% Vitamin C 23%
Calcium 98.3% Iron 72.3%
*Based on a 2000 Calorie diet
Beat egg yolks until light.
Gradually beat in 1 cup sugar; beat until mixture is thick and lemon-colored.
Beat in bread crumbs, 3/4 cup of the almonds, and the baking powder.
Beat the 5 egg whites with salt until stiff.
Fold lightly into batter.
Put batter into greased and floured 9-inch shallow baking dish suitable for serving.
Bake in preheated moderate oven (350°F.) for 20 to 25 minutes, or until cake tests done.
Reduce oven heat to slow (300°F.).
Remove torte from oven.
Cool slightly in dish.
Spread with apricot jam.
Beat the 4 egg whites until frothy.
Add 1/4 cup sugar, 1 tablespoon at a time, beating well after each addition.
Meringue should be stiff and glossy.
Spread meringue evenly over torte.
Sprinkle with remaining almonds.
Bake for 10 to 15 minutes, or until top is honey-colored.
Cool, and serve from baking dish.
Makes 10 to 12 servings.